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Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip.

Dave Jaydeep, Pinakin (2018) Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Dryoprotectant, hydrocolloids, drying methods, Surimi powder, Pangasius bocourti, Mayonnaise
Subjects: 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2018 11:01
Last Modified: 14 Aug 2018 11:01
URI: http://ir.cftri.com/id/eprint/13788

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